Whole 30 Garlic Yogurt Chicken Gyros with Cucumber
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp plain whole-milk yogurt
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the garlic yogurt sauce
- 1 cup plain whole-milk greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 2 cloves garlic, finely grated or minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 1 english cucumber, thinly sliced
- 4 pita breads
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the yogurt, olive oil, minced garlic, cumin, smoked paprika, oregano, coriander, turmeric, salt, and black pepper until smooth. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
While the chicken marinates, make the garlic yogurt sauce: stir together the Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl until combined. Refrigerate until ready to serve.
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